Valette honed his craft in some of the most celebrated restaurants on the West Coast, including the Michelin-starred Aqua in San Francisco and Napa Valley’s Bouchon. Additional credits include Hokus at the Mandarin Oriental Hotel Honolulu, a five-star, five-diamond property; the exclusive North Ranch Country Club in Westlake Village, California; and VOX Restaurant & Wine Lounge in Henderson, Nevada. Most recently, Valette spent six years as Executive Chef of Dry Creek Kitchen, a Charlie Palmer restaurant in downtown Healdsburg. At Dry Creek Kitchen, he gathered great acclaim for the strong relationships he cultivated with local farmers and purveyors in order to provide the restaurant with the area’s freshest and most unique ingredients. Valette was known for his exceptional ability to pair some of the country’s best wines with his intense, flavorful and dynamic cuisine.